Meal Kit
Culinary Collection
Blackened Mahi-Mahi
with garlic-shallot sauce and asparagus
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- KETO-FRIENDLY
- GLUTEN-SMART
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Asparagus
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12 oz. Mahi-Mahi Fillets
- 1 Shallot
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1 oz. Butter
- 2 tsp. Mirepoix Broth Concentrate
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0.42 oz. Mayonnaise
- 0.28 oz. Lemon Juice
- ¼ oz. Parsley
- 2 Garlic Cloves
- 2 tsp. Blackening Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4PXGYX3m
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Calories430
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Carbohydrates15g
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Net Carbs11g
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Fat26g
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Protein36g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using trout, pay dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim woody ends off asparagus.
Stem and mince parsley.Peel and halve shallot. Slice thinly.Thinly slice garlic.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with blackening seasoning and 1/4 tsp. salt. -
2 Cook the Asparagus
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add asparagus, mirepoix base, garlic salt, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.
If asparagus are thinner than a pencil, check for doneness sooner.Remove from burner.While asparagus cook, continue recipe. -
3 Cook the Mahi-Mahi
Place another large non-stick pan over medium heat and add 2 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Remove from burner. Transfer mahi-mahi to a plate. Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook mahi-mahi to medium heat. Add garlic and shallots to hot pan. Stir occasionally until translucent and tender, 2-3 minutes.
Remove from burner.Stir in lemon juice, 2 Tbsp. water, half the parsley (reserve remaining for garnish), mayonnaise, and butter until melted and combined.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Plate dish as pictured on front of card, topping asparagus and mahi-mahi with sauce. Garnish with remaining parsley. Bon appétit!
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